Ingredients
Scale
- 1 lb Mahi Mahi fillets
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 8 small corn tortillas
- 1 cup shredded cabbage
Instructions
- Step 1: Preheat your grill or stovetop pan over medium-high heat and brush it lightly with olive oil to prevent sticking.
- Step 2: In a small bowl, mix together the chili powder, cumin, garlic powder, and salt to create a spice blend. Rub this mixture evenly over both sides of the Mahi Mahi fillets.
- Step 3: Place the seasoned Mahi Mahi fillets on the hot grill or pan and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- Step 4: While the fish is cooking, warm the corn tortillas in a separate pan or directly on the grill for about 30 seconds on each side until soft and pliable.
- Step 5: Once the Mahi Mahi is ready, remove it from the grill and let it rest for a minute before flaking it into bite-sized pieces. Assemble the tacos by placing some shredded cabbage on each tortilla and topping it with the flaked fish. Serve with your choice of salsa or lime wedges.
Notes
- For optimal freshness, store any leftover Mahi Mahi tacos in an airtight container in the refrigerator for up to 2 days, but remember that the tortillas may become soggy over time. When reheating, gently warm the fish and tortillas in a skillet over low heat to maintain their texture and prevent drying out. Consider serving your tacos with a zesty lime wedge and a variety of salsas or hot sauces to enhance the flavors and add a fun twist. To elevate the dish, marinate the Mahi Mahi in the spice blend for at least 30 minutes before cooking; this will deepen the flavor profile and create a more satisfying taste experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 2g